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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Saturday, February 5, 2011


#1 JERK PORK: Rub 1 lb. pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced fresh pineapple and 3 cups shredded pepper jack. Bake, then top with fresh jalapenos, cilantro and lime juice.
#2 GREEK: Top 4 cups pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki sauce and oregano. (No bake).
#3 VEGGIE: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups shredded Jack cheese. Bake, then top with salsa verde and sour cream.
#4 MEXICAN CORN: Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet for 5 or 6 minutes. Stir in 1/2 cup mayonnaise and a squirt of lime juice. Top tortilla chips with 3 cups queso fresco and the corn. Bake, then top with sour cream, avocado and cilantro.
#5 CHEESESTEAK: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups jarred nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.
#6 SPINACH ARTICHOKE: Cook 2 garlic cloves in butter. Add 2 cups chopped spinach, 1/3 cup cream, 1 cup grated Parmesan and a dash of Worcestershire sauce, fresh lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella and bake.

#7 FRIED CHICKEN: Heat 2 cups chicken gravy with a small can of green chiles. Top tortilla chips with 3 cups each fried chicken and shredded cheddar. Bake, then top with the gravy and scallions.

#8 MARGARITA SHRIMP: Marinate 1/2 lb. shrimp in margarita mix with a dash of cayenne; grill. Top lime-flavored tortilla chips with the grilled shrimp. Top with 1 cup each of shredded white cheddar and muenster cheeses. Top with avocado and lime juice.
#9 WILD MUSHROOM: Cook 5 cups wild mushrooms in butter. Add 1 chopped garlic clove, 1 tablespoon each chopped chives and parsley, 1/4 cup each white wine and heavy cream, salt and pepper; simmer until reduced. Spoon over multigrain chips and sprinkle with gruyere, then bake.
#10 COBB: Top tortilla chips with 2 cups shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake 2 minutes. Top with lettuce, tomato, scallions, avocado, bleu cheese and ranch dressing.

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